These Make-Ahead Greek Yogurt Egg Jars are your answer to hectic mornings, packing savory turkey sausage, melty cheddar, and fresh veggies into a single grab-and-go jar. Greek yogurt whisked into the eggs gives them a light, custardy texture that stays tender even after reheating. Bake once, breakfast is handled for days.
About 35 minutes start to finish, including prep and baking.
Per serving (makes 4): 365 cal · 36.0g protein · 6.0g carbs · 20.7g fat
Ingredients
- 8 oz eggs
- 1 cup greek yogurt
- 8 oz turkey sausage
- 2 cup spinach
- 1 cup bell pepper
- 1/2 cup cheddar cheese
- 2 tbsp chives
Instructions
- Preheat oven to 350F and grease four wide-mouth jars or ramekins.
- Brown crumbled turkey sausage in a skillet, then set aside.
- Whisk eggs with Greek yogurt until smooth and fluffy.
- Chop bell pepper and spinach; divide with sausage and cheddar into jars.
- Pour egg mixture over, top with chives, and bake 22-25 minutes until set.
- Cool, lid, and refrigerate up to 4 days. Reheat 60 seconds and go.
Meal prep & storage
Bake all four jars at once, cool completely, then lid and store in the fridge for up to 4 days. For longer storage, freeze up to 1 month and thaw overnight before reheating. To reheat, microwave uncovered for 60 seconds from the fridge or 90 seconds from thawed, until warmed through.
Swaps
Swap the turkey sausage for chicken sausage, diced ham, or crumbled tempeh if you prefer. Cottage cheese works in place of Greek yogurt for a similar creamy texture, or use an unsweetened dairy-free yogurt and a plant-based shredded cheese to keep it dairy-free. Kale or arugula can stand in for spinach, and mushrooms or diced zucchini play nicely with the bell pepper.
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